Vegan peach baked oatmeal

[Heads up: this post is sponsored as part of my partnership with Blue Diamond Almond Breeze. Read on for a delicious and vegan baked oatmeal recipe!]

Peach baked oatmeal 1 of 1

I’m always on the lookout for breakfasts that can be made in advance. Since the mornings can be a little crazy around here, I love being able to quickly reheat something, wash and chop fresh fruit, cook some eggs, and breakfast is served. Breakfast cookies are staples, along with different types of pancakes (berry chia, banana or quinoa), egg muffins, and now, baked oatmeal. We’re 100% on board the baked oatmeal train. You can make it in advance, freeze it in portions, and quickly reheat for an awesome breakfast. It’s also been a wonderful option since we’ve had a lot of summer company. Make in advance, heat, serve with scrambled eggs and boom: a hearty and delicious breakfast is served.

After baking 1 of 1

I’m a huge fan of Anne’s baked oatmeal recipe, but wanted to tweak it a little using ripe peaches from the market + removing the egg so my vegan friends could enjoy it. 

Ingredients 1 of 1

First, I put together the oatmeal base using 2 cups of oats, 1/2 teaspoon baking powder, 1 tablespoon cinnamon, 1/2 teaspoon of pumpkin pie spice and a pinch salt. After whisking everything together to combine, I stirred in 2 tablespoons of melted coconut oil, 1 1/2 cups Almond Breeze almond milk (I used the original) and 1 mashed banana. After pouring it into a greased 9×13 baking dish, I started on the peaches. 

Just two peaches sliced and coated in the juice of half a lemon and tossed with 1/4 cup brown sugar.

Peaches 1 of 1

Any sugary lemon juice you have left, just drizzle it on the top. That’s always a good idea. 😉

Before baking 1 of 1

Bake for about 25 minutes at 350 degrees until set and golden brown.

Baked oatmeal 1 of 1 3

Let cool slightly before serving, or to room temperature before freezing in portions. 

Baked oatmeal 1 of 1 2

Baked oatmeal 1 of 1

Peach baked oatmeal (vegan)
Serves 4
A hearty and satisfying breakfast option that can be made in advance. Freeze in portion sizes to grab and go during a busy morning!
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Prep Time
5 min
Cook Time
20 min
Total Time
30 min
Prep Time
5 min
Cook Time
20 min
Total Time
30 min
For the oatmeal
  1. 2 cups old fashioned oats (for gluten-free, be sure to use gluten-free oats)
  2. 1 tablespoon cinnamon
  3. 1/2 teaspoon pumpkin pie spice
  4. 1/2 teaspoon baking powder
  5. pinch of sea salt
  6. 2 tablespoons coconut oil, melted
  7. 1 1/2 cups Almond Breeze almond milk
  8. 1 mashed banana (small-medium)
  9. 1 teaspoon vanilla
For the peaches
  1. 2 large peaches, pitted and sliced
  2. Juice of 1/2 lemon
  3. 1/4 cup brown sugar
  1. Preheat the oven to 350 degrees and spray a 9x13 baking dish with nonstick spray or grease with coconut oil.
  2. In a large bowl, whisk the oats, cinnamon, pumpkin pie spice, salt and baking powder to combine.
  3. Stir in the almond milk, banana, vanilla and coconut oil.
  4. Pour the oat mixture into the baking dish and spread evenly.
  5. Prepare the peaches by tossing in a small bowl with the lemon juice and brown sugar until coated.
  6. Place the peaches on top of the oat mixture and drizzle any leftover brown sugar and lemon mixture on top.
  7. Bake for 20-25 minutes, until set and the oats are fluffy.
  8. Cool slightly before serving, or to room temperature before storing in the freezer in individual portions.
  1. Not a peach fan? You could also use 1 cup fresh blueberries, plums or strawberries.
The Fitnessista
Hope you enjoy as much as we do! 🙂



This post is sponsored by Blue Diamond Almond Breeze, aka my favorite almond milk ever. 

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  1. This sounds incredible! Now I’m craving peaches like crazyyyy.

  2. Yum. I’m so happy it’s peach season again!

  3. This looks like the perfect summer recipe! I’m so happy to be seeing peach recipes!

  4. Yum! I don’t usually think to put peaches in my oatmeal. This sounds so good!

  5. Holy yum!

  6. This looks awesome! Peaches are so delicious right now! Love when the season for them comes around! 🙂

  7. I love baked peach anything, but even more, I love that you mentioned freezing single-serving portions. SUCH a good idea!

  8. Looks delicious! And i love that Anthropologie mug!

  9. Alexandra says:

    Oh yum!! This sounds delicious will definitely be making this this week! Thanks Gina!

  10. This looks so so good…and so so simple. This has Saturday morning written all over it!

  11. Beautiful! I love Almond Breeze. I just started being able to buy it here in Malaysia where I am working. Peaches however are a bit of a stretch over here. . . Maybe I will try with mango instead!

  12. This looks devine. Can’t wait to make it for house guests!

  13. Sounds like a great easy to reheat breakfast. Do you ever use gluten free oats? Could you recommend a brand? I’ve been considering switching to gluten free for my morning overnight oats. Thanks for sharing!

    • Fitnessista says:

      there are quite a few options for gf brands! i usually buy the trader joe’s, but bob’s red mill and chex also offer gf oatmeals

  14. I love baked oatmeal and that you included peaches – so delicious!

  15. Ohh I love your gold initial mug! Is that from Anthro?

  16. Erin Hack says:

    Thank you so much for posting vegan recipes. 🙂 You rock!

  17. This is making my mouth water. Definitely making this.

  18. This looks so good! I don’t love using the oven in the summer, but I might give this a try if we have a cooler day coming our way. I Love everything peach in the summer!

  19. I always love a good make ahead recipe! Perfect for visiting weekenders, too! I also love a vegan option so I don’t have to “waste” my eggs. We go through so many in our house! I think a mix of blueberries and peaches would be delicious 🙂

  20. I love your gold “G” mug!! It is adorable, where is it from?

  21. oh we are 100% on the baked oatmeal train right now. This looks so good. PINNED!

  22. Love this! I made it tonight for easy breakfasts this week!

  23. Christi W. says:

    Great recipe! I made this for breakfast this morning, I substituted frozen blueberries for the peaches beacuase I couldn’t get the idea out of my head and didn’t have any peaches. My almost 3 year old daughter loved it too, can’t wait to make it again with peaches.

  24. This was really delicious. I tweaked it a little, adding 2 eggs for extra protein (because otherwise I’m starving in an hour), some sliced almonds to the top with the peaches and using 1/4 cup of pure maple syrup to substitute for the sugar (which I try to avoid as much as I can). Thank you for the fabulous recipe! It looked and smelled so good my husband wants me to make him his own tomorrow morning — he has a nut allergy so I’ll be doing a bit more substituting — but this is a great jumping off point and a really yummy and satisfying breakfast.

  25. I made this on the weekend (albeit the non-vegan version as I didn’t have any almond milk) and it’s great!

  26. katie M says:

    Would you be able to sub coconut milk for this? or it would not turn out the same? Thanks!

  27. I have made this at least once a week since you posted it. I love it and so does my 18 month old. It’s soooooo yummy! Thanks for sharing it.

  28. I think I am the only person in the world that does not like pumpkin, is there a substitute for the pumpkin spice? Cinnamon perhaps?

  29. This looks delicious! Would it be possible to use frozen fruit?

  30. Do you know about how many calories are in each serving and the serving size? Also do you think this would make enough for breakfast for a 5 day week or since it serves 4 would it only last 4 days? It looks so good and I would love to try it!

    • Fitnessista says:

      hmmmm. i would say about 200-250?
      i think it would definitely last for 5 days. i’d just make some hardboiled eggs or something to go with it

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